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After having spent some time w/ apple tart & even more apple tart in September based on the generous apple gift by friends – apple cake appears once more: this time we create an apple cake w/ lots of apples & the somewhat surprising (i. e. unfamiliar) flavour of rosemary.
It’s a no-fuss cake: just combine cake batter & apple slices… & add rosemary flavour! If you need some coffee cake or something more substantial for dessert (you may add whipped cream or a scoop of vanilla ice-cream…) it’s exactly what you may think of…
What do we need?
It’s not more than:
- apples (Boskoop apples are great for a cake)
- rosemary (a twig & ground rosemary)
- an organic lemon (juice & zest)
- flour
- sugar
- butter
- eggs.
Start w/ preparing the springform by lining the bottom w/ baking parchment & oiling bottom & edge – after having started the oven (preheat to 160° C w/ fan).
Melt the butter & let it cool down.
Grate the lemon zest & press the lemon juice.
Peel the apples, core them & cut them into thin slices – add the lemon juice & mix well.
Afterwards grip your electric handheld mixer & beat eggs & sugar until fluffy. Add the flour w/ the ground rosemary & the lemon zest. Add the melted butter as well – the cake batter is rather runny now.
Fold in the apple slices.
Pour the mess in the springform & let it bake for about 40 min in the preheated oven.
If ready – make the famous test w/ the wooden pin… – let it rest for about 5 min on a cooling rack before removing the edge of the springform.
In the meantime prepare the rosemary syrup.
Just add water, sugar & some sprigs rosemary, bring it to a boil & let it simmer for about 10 min – then drain the syrup.
W/ a wooden pin – used for testing the cake in the oven – make lots of holes in the still hot cake & brush the rosemary syrup all over the cake.
…more than once… Finally sprinkle vanilla sugar all over the top.
When cooled down transfer to the final plate & remove carefully the baking parchment. (Start w/ loosing the edge & then just pull the paper while securing the cake w/ your other hand.)
Voilà!
- 3 - 4 Boskoop apples about 500 - 750 g / peeled & cored
- juice of an organic lemon
- 5 eggs
- 175 g sugar
- 200 g all-purpose flour
- 1,5 tsp baking powder
- a pinch of salt
- 150 g melted butter
- 1 tsp ground rosemary
- zest of an organic lemon
- some oil w/o taste of its own OR lemon flavoured OR butter for the springform
- 7 tbsp water
- 2,5 tbsp sugar
- 1 sprig rosemary
- 1 packet vanilla sugar about 20 g
- a handhelt electric mixer
- a springform 26 cm
- Line the bottom of the springform w/ baking parchment & grease bottom & edge.
- Preheat the oven to 160 degrees C w/ fan.
- Grate the lemon zest & press the juice.
- Melt the butter & let it cool.
- Peel the apples, core them & cut them into thin slices.
- Add lemon juice & mix well.
- Mix flour & baking powder; add salt & ground rosemary & lemon zest.
- W/ a handhelt electric mixer (beater elements) beat the eggs & the sugar until fluffy.
- Add flour mix.
- Add melted butter.
- Fold in the apple slices.
- Pour the batter w/ the apple slices - rather thin - into the springform.
- Let it bake for about 40 min.
- Make the test w/ the wooden pin... maybe add another 5 min.
- In the meantime mix water & sugar & bring it to a boil.
- Add a sprig rosemary, let it simmer for about 10 min & strain the syrup.
- Let the cake in the springform cool down for about 5 min.
- Open the springform & remove the edge.
- Use the wooden pin to make some holes in the hot cake.
- Brush the hot cake w/ the syrup which is absorbed by the the cake immediately.
- Finally sprinkle the vanilla sugar on top.
- When at room temperature shift the cake on a cake platter & remove the baking parchment.
The vanilla sugar combines w/ the cake & soaks partly in.
For this cake I used about 500 g apple slices. As you’ll read in the recipe box you may also use up to about 750 g apple slices.
I made a test…
On the left there is the „500 g“ cake while on the right there is the „750 g” cake…
On the left there is a „cake lover“ cake while on the right there is an „apple lover“ cake…
It works both ways: Also when using 750 g apple slices the cake won’t collapse, however, the juices of the apples will dominate the cake so that it „settles“ & gets somewhat „creamy“ here & there.
Therefore: Add as many apple slices as you like, but stay in the range from 500 g to 750 g!
The recipe…
I got a journal paper clipping w/ the recipe from my mother-in-law. Then I found the recipe in the Internet leading me to Judith Hann’s cookbook „Herbs“ (the source)*:
I mainly adapted the recipe to my 26 cm springform, reduced somewhat the amount of sugar & preferred ground rosemary in the cake instead of chopped sprigs.
*All books are affiliate links to www.amazon.de (details Datenschutz).
Alle Bücher sind über affiliate links mit www.amazon.de verknüpft (s. a. Datenschutz).
The businesswoman w/ too many office hours thinks
It’s a nice & easy cake w/ an extraordinary flavour – that’s exactly its USP. I think it’s perfect for many events as well as going w/ my afternoon espresso to get rid of the leftovers.